Abstract
AbstractFructose undergoes dehydration reactions to form difructose dianhydrides during crystallization. Difructose dianhydrides can be incorporated into fructose crystals and inhibit the crystal growth. In this study, the kinetics of difructose dianhydrides formation under industrial crystallization conditions were investigated. Four difructose dianhydrides were detected by HPLC analysis. An empirical second‐order irreversible kinetic model was proposed for the reaction. The extent of reaction increased with increasing temperature and decreasing pH value of the solution. The amount of two of the difructose dianhydrides stopped increasing when the fructose concentration was about 70% or less. On the other hand, the formation of all dimers were retarded when the initial fructose concentration was higher than 80%.
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